Step 1: Cooking the Rice:
Potatoes (cut into discs)
In a pot filled with water add some oil, lime juice and salt. Once the water starts to boil add the washed basmati rice. Once the rice starts to dance up to the surface ( 3/4th cooked), switch gas off, drain the water away and keep the rice aside.
In another non-stick pan, put some oil and little water. Place round discs of potatoes to cover the entire bottom of the pan, and then put all the boiled rice on top. Make a few holes in the rice with the back of the spoon and cover the pan and let it cook on low heat for 30 to 40 minutes.
Step 2: Making the Saffron liquid
Crush saffron and sugar and add water to this (yellowish liquid)
Step 3: Cooking Barberries:
Barberries are used originally but Dried Cranberries work just fine. If you are using Barberries then wash them well.
Take a generous helping of butter in a pan once the butter melts you add the barberries/cranberries, some of the saffron liquid and sugar and cook for a few minutes until the barberries/cranberries are coated well.
Step 4 : Melt some more butter in a bowl and add the remaining of the saffron liquid to it.
Step 5: Cooking the Chicken:
Make a marinade with crushed garlic, lime, turmeric, chilli powder, salt, pepper and browned onions. Add some of the saffron liquid to this marinade. Add some more water and spoon this marinade over the chicken (boneless thigh pieces). Cook in the oven until done (about 30 to 40 minutes) on 200c. You can also cook this chicken with a little oil on the stove in a non-stick pan.
Mix the barberries (step 3) + the melted butter and saffron mixture (step 4) + any excess cooked chicken liquid (step 5), along with the twice cooked rice (step 1).
You can serve the chicken separately or mix it with the rice.
Serve the bottom crunchy layered potatoes separately.